Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 7.17 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 350grams lean beef mince
- 35grams taco seasoning
- 800grams Macro Organic tomatoes diced no added salt
- 400grams black beans no added salt, rinsed, drained
- 420grams canned corn kernels, drained
- 2 cups salt-reduced beef stock
- 2 limes, 1 juiced, 1 cut into wedges
- 1/3 cup sour cream
- 115grams white corn tortilla strips
- 2/3 cup Woolworths smokey chipotle cheddar & tasty cheese shredded blend
- 1 avocado, deseeded, roughly chopped
- 1/4 bunch coriander, leaves picked (to serve)
- 2tablespoons extra virgin olive oil
Description
There's nothing like a warming soup on a chilly evening. This Mexican-style bean soup recipe is loaded with beans and beef for a satisfying dinner.
Method
Step 1 of 4
Heat oil in a large saucepan over medium-high heat. Add mince and cook, breaking up lumps with a wooden spoon, for 8 minutes or until well browned. Add taco seasoning and cook for 1 minute, stirring, or
until fragrant.
Step 2 of 4
Add tomatoes, beans, corn and stock, then bring to the boil over high heat. Reduce heat to low and simmer for 10 minutes or until flavours infuse and soup has reduced slightly.
Step 3 of 4
Remove pan from heat and stir in lime juice.
Step 4 of 4
Divide soup among bowls. Top with sour cream, tortillas, cheese, avocado and coriander. Season with pepper and serve with lime wedges.
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